In honor of Bastille Day (and Papa’s return from Paris), Mama decided to make a quiche. She opted for crustless, as who has time to make and pre-bake a crust on a hot summer’s evening? Because I like broccoli (and because we had a bunch of it), she figured a broccoli and cheese quiche would be just the thing.
She figured wrong.
Of course she tried calling it an “egg pie” and a “broccoli pie,” which only made matters worse. After much cajoling, I finally tried a tentative bite. You can imagine what followed.
Mama asked if I could tell her what I didn’t like about the quiche. I said, “I didn’t like the broccoli, and I didn’t like the egg.”
Well, there you have it. (Truth is, I might have liked it better had there been a crust, as who doesn’t love a flaky, buttery crust?)
Broccoli & Cheese Quiche
A crown of broccoli, cut into small florets (our crowns were small, so Mama used 2)
6 organic eggs
½ cup cream or half-and-half
1/3 to ½ cup shredded cheese of choice (we used Gruyère, but you could use Cheddar, Asiago, Fontina…really, anything you have a hankering for)
Salt & pepper
Pinch of nutmeg (to make this a classic quiche)
Preheat oven to 350°F. Grease a 9” pie plate. (We used butter, as it’s a French dish, after all.) Boil or steam the broccoli until bright green and crisp tender, about 1 minute. Drain and set aside.
Jude on Food: All ingredients that go into a quiche should be cooked.
In a medium bowl, whisk the eggs until broken up and well combined. Add the cream or half-and-half and whisk to combine. Stir in the blanched broccoli and cheese. Season with salt, pepper, and nutmeg. Gently pour into prepared pie plate and bake until set & puffy, about 30 minutes.
Allow to cool about 5 minutes before cutting and serving.